Spa chicken

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Minced thyme, sage, garlic, and a bit of rosemary in olive oil, which I rubbed all over these thighs. Baked them at 400, then finished the vegetables, then broiled the thighs to finish: just a few minutes, to crisp up the skins.
I biked to the co-op and got groceries, including a Japanese sweet potato, which l diced up, slathered in olive oil, and roasted. There’s some leftover Brussels sprouts with onions and tamari, here, too.

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